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Gia Mazur
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Published: April 16, 2017

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Though, her recipe for Easter Coconut Creme Cake marks the third dessert that earned the city resident a Local Flavor win. Liotta took tops honors in 2010 for her Plum Pudding recipe and again in 2015 for her Original Welsh Cookies.

For easy pan removal, Liotta suggests letting parchment paper extend about an inch past the top of the pan so bakers can lift the cake right out once it’s cooled down. For the custard filling, Liotta recommends using farina, a fine grain, to give the custard a boost.

“It’s something about the way it tastes with farina,” Liotta said. “It’s just not as good without it.”

She also advises letting the custard cool completely, or even letting it get cold, before stirring in coconut shavings.

Easter Coconut Creme Cake tasted heavenly. The sweet, fluffy cake plus the creamy custard and light frosting made it the perfect spring treat. Liotta treated recent guests to another family favorite, the delicious Chili Beans with Pasta (or goulash, as her son calls it) as well as some Italian Cheesecake made with ricotta cheese. Liotta has an arsenal of recipes up her sleeve for every occasion.

At the same time, “you know you’re a good cook when you don’t need a recipe,” she said. “If you can look in the refrigerator and make something out of what you have, you’re a cook.”

A seasoned pro in the kitchen — Liotta worked at the Castle restaurant for several years — she makes anything and everything and especially loves to cook for friends and family. The Liottas have seven grandchildren and three great-grandchildren, and everyone is the family is a big fan of her cooking. They plan to eat the delectable coconut cake for Easter dessert today.

“They’ll definitely enjoy it,” Liotta said.

Liotta’s children have each of her Local Flavor clippings framed and matted to hang on her walls. Liotta hopes to add more to her collection, but she plans to change things up.

“Next time, I’ve got to do something different (than a dessert),” she said, laughing. “I have all these things I love to make, and I cook everything. With six kids, you have to know how to cook and cook different things.”

Line a 9-by-13-inch pan with parchment paper and leave about 1 inch of paper sticking out. Spray paper with cooking spray.

Pour batter into pan over paper and bake for 40 minutes or until lightly golden. When cooled completely, cut cake (long way) down center, and set one half aside. Spread custard filling (see recipe below) over top of one cake half. Place the other half of cake on top. Spread whipped cream frosting (see recipe below) all over top and sides of cake. Cover with coconut shavings.

For the custard filling:

3 cups milk

7 tablespoons farina

3 eggs

1 cup sugar

1/2 stick butter

1 teaspoon vanilla extract

1 teaspoon coconut extract

1 cup coconut shavings

In a pot, add milk, farina, eggs and sugar together and bring to a boil, stirring constantly. Once boiling, turn off heat. Add butter, vanilla extract and coconut extract, and mix. When cool, add coconut shavings and mix well.

For the frosting:

8 ounces heavy cream

1/3 cup powdered sugar

1 teaspoon vanilla

Coconut shavings, for topping

In a bowl, beat together ingredients until stiff peaks form.

Wine pairing

Go big and sweet with something like a moscato d’Asti, the luscious northern Italian wine.

— DAVID FALCHEK

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